Read by Michael Flamel

When I think about holiday cookies, there’s one that stands out above the rest: my dad’s raspberry butter cookies. These little gems are not just delicious, but they carry with them a story of tradition, family, and the joy of harvest time.

A Harvest-Time Treasure

The magic of these cookies begins long before the dough is mixed. It starts in the summer, when raspberries are ripe and ready to be picked. My dad always said that the secret to a perfect raspberry butter cookie lies in the jam. At the peak of raspberry season, we would spend hours picking the juiciest berries from our garden, then transform them into a vibrant, sweet-tart jam. This jam would be stored away, a bright burst of summer flavor saved for the cold winter months.

The Perfect Butter Cookie

The base of the cookie is a simple, yet elegant butter cookie. The butter is the star here, and we always make sure to source it locally. The creamy, rich flavor of high-quality butter makes all the difference. Our local dairy farm provides the best, and we wouldn’t settle for anything less.

Recipe: Raspberry Butter Cookies

Ingredients:

For the Raspberry Jam:

• 4 cups fresh raspberries
• 2 cups granulated sugar
• 1 tablespoon lemon juice

For the Butter Cookies:

• 1 cup unsalted butter, softened (preferably local)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions:

Prepare the Raspberry Jam:

In a large saucepan, combine the raspberries, sugar, and lemon juice.

Cook over medium heat, stirring frequently, until the mixture comes to a boil.

Reduce the heat and simmer until the mixture thickens, about 20-25 minutes.

Remove from heat and let cool. Store in sterilized jars.

Make the Butter Cookies:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.

Fill each indentation with a small amount of the raspberry jam.

Bake for 12-15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Serving Suggestions and Beverage Pairing

These raspberry butter cookies are perfect for any holiday gathering. Their bright red centers look festive on a cookie platter, and their delicate, buttery flavor is a crowd-pleaser.

Serving Suggestions:

Arrange the cookies on a beautiful platter lined with fresh evergreen sprigs for a festive touch.

Dust a light sprinkling of powdered sugar over the cookies for an added hint of sweetness and a snowy effect.

Beverage Pairing:

These cookies pair beautifully with a hot cup of Earl Grey tea, the citrus notes of the tea complementing the tartness of the raspberry jam.

For a more indulgent option, serve them with a glass of mulled wine. The warm spices in the wine will enhance the buttery richness of the cookies and the fruity flavor of the jam.

The beauty of my dad’s raspberry butter cookies lies in their simplicity and the love that goes into making them. Whether you’re using raspberries, apricots, strawberries, or blackberries, the joy of sharing these cookies with loved ones is a tradition worth savoring. Enjoy! ❖